Wild Mushroom + Sage Cornbread Dressing Recipe

Name: Wild Mushroom + Sage Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8x8 inch pan of your favorite white cornbread, one day old; 8 extra-large buttermilk biscuits (or 12 small biscuits), one day old; 4 cups mixed wild mushrooms, sliced (I use shitake, baby bella, and mixed gourmet blend); 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; 1 large yellow onion, diced; 4 stalks celery, diced; 3 tablespoons olive oil; 1 cup golden raisins; 1/2 cup tawny port; 2 extra large eggs, beaten; 2-3 cups chicken or vegetable broth

Servings: persons

1 8x8 inch pan of your favorite white cornbread, one day old
8 extra-large buttermilk biscuits (or 12 small biscuits), one day old
4 cups mixed wild mushrooms, sliced (I use shitake, baby bella, and mixed gourmet blend)
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 large yellow onion, diced
4 stalks celery, diced
3 tablespoons olive oil
1 cup golden raisins
1/2 cup tawny port
2 extra large eggs, beaten
2-3 cups chicken or vegetable broth

1
Preheat oven to 400 degrees.
2
Heat the 2 T olive oil in a large pan over medium-high heat. Add onions and celery and saute for 3-4 minutes until onions and celery soften. Remove from heat and add sage, rosemary, and thyme. Season to taste with salt and pepper. Set aside to cool slightly.
3
Toss with sliced mushrooms with remaining tablespoon of oil and roast on a large baking sheet until cooked and browned, about 15 minutes. Check and stir often so that don't burn. Remove from oven and mix with onion/celery mixture.
4
Combine raisins and port in a small jar and cover with plastic wrap. Microwave the raisins for about 1 minute, then let it cool for about 30 minutes to absorb the port. There will still be port left in the jar but your raisins should be plump.
5
Crumble cornbread and place in an extra large mixing bowl. Crumble the buttermilk biscuits and combine with cornbread mixture. Add vegetable mixture and port-soaked raisins (with any remaining liquid) and combine.
6
Add 2 beaten eggs and 1-2 cups of chicken/vegetable broth. Using your hands mix to combine. Dressing should be thoroughly mixed and hold together. Depending on how dry your bread is, you may need to add more chicken/vegetable broth to achieve desired moistness. Add 1/2 cup at a time until the dressing is moist. Season to taste with salt and pepper.
7
Transfer dressing into a buttered 10x14 inch baking pan. Sprinkle top lightly with broth. Bake until lightly browned on top, approximately 45 minutes.

1800

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 8x8 inch pan of your favorite white cornbread, one day old, 8 extra-large buttermilk biscuits (or 12 small biscuits), one day old, 4 cups mixed wild mushrooms, sliced (I use shitake, baby bella, and mixed gourmet blend), 2 tablespoons fresh sage, chopped, and more.

Yes, Wild Mushroom + Sage Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Mushroom + Sage Cornbread Dressing

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